ok my dads b-day is coming up and i want to make him a birthday cake. I would love to make him a three tour (tire) cake. but every time i try the iceing starts making it fall. so my question is how can i make it so the iceing does making the cake slip off????
please help!!!!
thank you.
2007-04-06 12:23:52 · 5 answers · asked by me & you 2 in Food & Drink ➔ Cooking & Recipes
here are two recipes which might help mocha filling if you want to use it. one forth lb. butter 10 tea spoons of of suger in 2/3 cups 2 teaspoons of coco 3 tsp srong coffee cream butter sugar add othe ingredients then beat until smooth an velvety then for your third layer take a cake pan and make a lemon topping and put fudge icing on it. here is how put one c. sugar in saucepan then put 1 oz baking chocolate into it s tsp. coco one /2 teaspoons shortening add 1/4 c. butter 1/3 c. milk bring to full boil for one minute removefrom heat then add 1 vanilla tsp. cool over cold water if you like beat until thick then wait until it cools then add another baked layer when the icing on the first cools off then make something else for the last layer such as using a plain sugar cake layer and placing it on the cake then try best all white icing recipes on the internet for the fourth layer
2007-04-06 13:22:51 · answer #1 · answered by darren m 7 · 0⤊ 0⤋
You can COOL completely first. Then level each layer of the cake. For the icing if you use jelly of one of the layers it is stickier and will help hold two of the layers together. But for best results I use 3 dowels cut to match the finished height before finishing icing the top. If you still wish to use icing, but don't want to use dowels...ice two layers together. Refrigerate completely. Ice the top of the second layer. Place the 3rd and top layer on. Ice that layer and all side. Refrigerate again until ready to transport, or and hour before serving.
2007-04-06 19:44:54 · answer #2 · answered by fire1powr 2 · 0⤊ 0⤋
Use wooden skewers down through the layers to support the cake. Keep the cake in a fairly cool area away from heat and sunlight. Should do the trick for you as we do them all the time just like that!
2007-04-06 19:39:58 · answer #3 · answered by Anonymous · 0⤊ 0⤋
I agree with what Sugar Ple says... another that might help is to use different size pans, making each tier of the cake smaller towards the top.
2007-04-06 19:33:57 · answer #4 · answered by trollunderthestairs 5 · 0⤊ 0⤋
1. COOL your cakes COMPLETELY before trying to frost them. Touch them w/ your hands; if you feel ANY warmth at all, do not frost yet!
2. You may also try taking a big bread knife (serrated) and leveling your layers a bit, so they sit on each other flat, and are not curved on top.
2007-04-06 19:30:24 · answer #5 · answered by Sugar Pie 7 · 1⤊ 0⤋